The flavors of North Africa make this dish special. The cooking process is a unique combination of steaming and poaching, which takes a little extra time. Be careful not to disturb the fish while basting; the vegetables cook down and become part of the sauce.

Yield:4-6

Ingredients:

2 medium, firm tomatoes, sliced -

3 bell peppers, a combination of red and yellow, -

sliced into thin strips -

4 cloves garlic, minced -

4-6 pieces of tilapia -

1½ cups water -

3 Tbsp extra-virgin olive oil -

1 Tbsp paprika -

½ tsp smoked paprika (optional) -

½ tsp turmeric -

1 tsp kosher salt -

½ tsp freshly ground pepper -

1 small bunch cilantro, chopped -

Instructions:

1. Layer the tomatoes, peppers and garlic in a large skillet. Place the fish on top of the vegetables. Pour the water and olive oil around the sides of the skillet.

2. Turn the flame on medium-low. Sprinkle the fish with the paprika, turmeric, salt and pepper. Top the spiced fish with the chopped cilantro.

3. Bring the liquid to a slow simmer and cook for 40 minutes, basting the fish with the liquid often. Do not touch the fish while it cooks.

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